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Sunday, June 9, 2013

Sprouted Brown Rice Bread (gluten-free + yeast-free)

Here is the recipe you've all been waiting for! I posted a photo of this gluten-free bread to our Facebook page over a month ago and received quite a bit of excited feedback. Yeast-free bread is so simple and quick to make because there is no rising time! Just mix the ingredients together and pop it in the oven.

This bread makes excellent sandwiches. It's also delicious toasted and spread with Homemade Honey-Sweetened Jam. I now make two loaves at a time because my children go though it so quickly. I have not experimented with other flours so please leave a comment if you make changes to this recipe so I can learn from you!

Sprouted Brown Rice Bread

I use sprouted brown rice flour from Planet Rice. I buy it in 25-pound bags from Azure Standard. It's really a lovely flour. Light and not so grainy like regular brown rice flour. Plus, since it's sprouted, it is much easier to digest.

About the Author

Alissa Segersten holds a Bachelor's of Science in Nutrition from Bastyr University. She is the founder of Whole Life Nutrition, the mother of five children, a whole foods cooking instructor, professional recipe developer, and cookbook author. She is passionate about helping others find a diet that will truly nourish them, and offers elimination diet recipes, healthy gluten-free recipes, paleo and vegan recipes, as well as tips for feeding your family a nourishing, whole foods diet. Alissa is the author of two very popular gluten-free, whole foods cookbooks and guidebooks: The Whole Life Nutrition Cookbook and Nourishing Meals. She is also the co-author of The Elimination Diet book. Connect with her on Facebook, Twitter, Pinterest, and Instagram!

69 comments:

Looks Awesome! I guess my first question is, "What if I don't have sprouted rice flour?" I didn't even know that was available! Can I ground my brown rice down a bit in a high speed blender to make it a little finer? I suppose the Kefir has something to do with helping it rise. Any chance you or someone else knows of an alternative? Although, this looks so good, I will probably break down and buy some, but it would have to be regular store bought. =(

My mom makes bread similar to this recipe with chickpea flour instead of brown rice and she subs kefir with yogurt and lemon juice, I think. I'll check with her for specifics and try to write back. You could experiment with those substitutions if you dont hear back from me quickly

Hey everyone, the question of eggs is really simple.If you don't/cannot use chicken eggs because of intolerances or allegeries, try DUCK EGGS. They are a great substitute and don't have the same proteins as chicken eggs.

Use the reg size to replace one exlarge chicken egg.

the yolks are bigger and the over all texture is silkier, but they taste nearly the same and in baked goods they work wonderful!!!! You may need to add a teaspoon less on the oil because of the larger yolk on the duck.

You can find them at your local co-op. Here in Sacramento the nearest one is the Davis Co-Op. they carry them all the time.

For those of you asking about an egg substitute.....I don't think it would rise as high without eggs. Let me know how it works if you try it.

For the kefir....I tested this recipe using organic low fat dairy kefir. Full fat might work as well. If you don't have kefir you can try plain organic yogurt. If you are using greek yogurt you may want to use 1 3/4 cup yogurt and 1/4 cup water. Plain, unsweetened coconut yogurt would probably work as well but I have not tested this.

Links to the sprouted brown rice flour are in the post above.

Please let me know if you make this recipe using different ingredients.....I'd love to see how it works! :)

Hi Ali,We made this bread last night with regular Bob Red Mill's Brown Rice flour, flax meal for the egg (3 T flax plus 6 T hot water), and soured regular unsweetened coconut milk with lemon juice (2 cups coconut milk with 2 T lemon juice). It turned out!!!! The kids could hardly wait, so we ate it when it was a too hot, so it would not cut nicely. I saved some for this morning to see how it held up, and it was a little bit crumbly when I cut it, but just the top, and just a little bit, not much. I am going to toast the rest of it for breakfast. I do not eat grains at all, so I cannot comment on the taste, but all five kiddos and my husband loved it. We are gluten free and also do not eat yeast, or egg, or dairy (among other things!) so finding a bread that works is hard. Mostly we make the sourdough bread from your newer book, or make muffins or quick breads. I haven't been good about keeping dough souring on the counter lately though. I need to get back to doing that!Thanks, as always, for your wonderful recipes and help!Stephanie

Hi Ali, I tried this recipe last night and it turned out really well. I have a been looking for a recipe to use up my sprouted brown flour from Azure, so I was happy to find this one. I only had one cup of low fat kefir, so I used buttermilk for the other cup of liquid. I used the same Pyrex 8x4 loaf pan that you showed in the picture, but my loaf spilled out quite a bit. Not sure what might have happened there, but I'll just use a bigger loaf pan next time. Also mine too about 15-20 minutes longer to cook. Regardless, the taste is great and you just can't beat the simplicity of this recipe. It only took about 10 minutes to get it mixed and into the oven. That's my kind of recipe! I'd like to try some other flours (or combos of flours) with this recipe. Have you experimented with anything else yet? Maybe teff or millet? Thanks, Suzanna

I made it w/ buckwheat and subbed yogurt for kefir. It came out yummy and will definitely be a go to recipe for me. I like that it has no yeast (doing away w/ rising time) or gums. I made mine into buns using a mini cake pan. Worked great w/ a burger for dinner and ab and j sandwich for lunch.

I used the curdled coconut milk inane of kefir, otherwise kept the recipe the same, and unfortunately it is so darn crumbly you can't pick it up. I wondered at the gum...but read others comments of success, so not sure what happened! I love Azure and the sprouted rice flour is one of our favorites!

This is by far the BEST gluten free bread recipe I have ever made. I am so excited. I have yet to try it w/ sprouted brown rice but have tried other variations using the baking powder, soda, salt, egg, and maple syrup as my base. I've used buckwheat/arrowroot mix and my most recent today was a mix of amaranth, millet, quinoa, arrowroot, tapioca, and white rice. I didn't have kefir or yogurt so I subbed goat milk w/ vinegar. I bake them up in my mini cake pan so I can use them for sandwich buns or hamburger buns. I've put sesame seeds on top and I'm even thinking of making them into a sweet buns. They hold together so nicely right down to the last bite. They slice in half beautifully. They freeze well. I'll be taking them on a trip soon so we'll see how they travel. I'm all but jumping up and down at the discovery of this recipe. Thank you, thank you, thank you, Ali!!!

I made this with sprouted spelt flour and it came out very good! Thank you so much for this recipe. I do want to try it with sprouted brown rice flour too though... It is nice that it is gluten free... I just ordered some on Azure standard... Can't wait to make it again when the flour comes in!

This is very good...better than the store bought stuff I have bought and toasts nicely. I used brown rice flour (not sprouted) and goat kefir. My loaf looked a little denser than the pictures (probably due to not using sprouted flour?) and the top was quite crumbly. I am enjoying it toasted with almond butter and my homemade blueberry chia jam! Thanks Ali!

At 60 minutes, I cut off the top middle part that had risen really high and ate it - yummy! I then moved the rack up one setting (so the bottom didn't burn) and cooked it another 10 minutes to make sure the middle was well done.

The crust is nice and crispy. I'm excited to slice it and use it for french toast and grilled cheese! Thank you!!!

Is this recipe effective at high altitude (6000 ft) or does it require altitude modification, and if so what is that modification? And can black strap molasses be substituted for maple syrup? Thank you.

I made this recipe tonight for the first time. Really excited to finally make it and I followed your recipe exactly, but had batter spewing over the side. I have no idea what went wrong. I used the size pan in the recipe. Any thoughts?

After reading all the posts, my guess is that there is a close relationship btween the fermentation and amt of rising, and the fat content and moistness of the bread. Ill have to see when I make some. I will be trying it with a thick flax milk and share my results.

Thank you for all your recipes,education, and willingness to share. We have made sandwich bread and farm bread,yummy. This recipe needs eggs, and I see you mentioned duck eggs. I have a son, that cannot eat gluten, and a test from the labs came back that eggs, act as gluten in his body, cross reactive food as well as oats, dairy. In this case, could you replace eggs with duck eggs? I will ask his dr. But I was curious if you had an opinion.Great videos, so encouraging, helpful. You have changed my perspective on gmo, now I understand.

Just made your spouted Brown Rice bread! It did great first time, I did 3/4 TBS of dark agave instead of maple syrup I couldn't get over how moist it was and cut and taste great! Do you know how many calories in a slice I have to watch my carobs.Also for liquid I used plain Greek yogurt 1 1/2 cups 1/2 water. thank for sharing Cheers:)

I have made this bread w/ dried fruit and nuts w/ cinnamon and sugar swirled in and it is so good! This is the BEST gluten free do-anything-w/ bread I've tried and been very successful w/. Thank you, Ali

We tried and loved this recipe! We couldn't find sprouted brown rice flour, so simply subbed in regular brown rice flour. I am avoiding dairy and didn't have any of the coconut kefir, so we used soymilk in place of the kefir. I also used an insulated bread pan instead of glass (it's what we had). Regardless of the substitutes, it turned out wonderful! Great flavor and texture, slices great, and toasts up like a dream. Thanks for a great recipe!

I love the look of this!I've been making a sprouted bread from another website, with millet, sunflower seeds, lentils, brown rice, and quinoa. The sprouts remain moist, then are blended together in a food processor with other ingredient like eggs, honey, etc. I love it's ease, but am not fond of the taste.Hubby loves it.I'm going to try to create this simple recipe with sprouted brown rice, without dehydrating it. I hope this turns out! :) thank you do much for sharing!!

I've made this twice now following the recipe exactly, and the bread turned out exactly as the anonymous commenter said - browned on the outside, doughy on the inside. I baked it 20 minutes longer, the first time, and 30 the second time... than the recipe stated. The middle sagged in and would not cook. I doubt I try this with sprouted, non-dehydrated rice, if I amwilling to try it again.Being pregnant, the soggy bread throughout most of the load is more than I can stomach... So I'm not sure what to do with this. :/

This is the best gf bread recipe! I used 1 T. psyllium husk powder to 3 T. warm water in place of the eggs and it turned out fine. I also used this idea and made cinnamon raisin bread which turned out great! Curious - How did you learn the science behind this?

I just made this bread today and I didn't have the sprouted brown rice flour,so I just used the regular brown rice flour and followed the rest of the recipe.....I did cook it for 1 hour and 10 minutes and took the temperature of the interior and it should be at least 200 degrees F....I tried too many bread recipes that never cook inside....so I do recommend taking the internal temp.........the bread is delicious....thank you so much for the recipe...Carol

I used organic white rice flour and tapioca flour. Since I cant do dairy I used goats milk yogurt in replace of the kefir. Looks delicious and taste is so awesome! Doesnt taste gluten free. I'll share this on my web page: www.marymckinney.org

I have made this bread w/ many variations of flour mixes and they ALL work great! I've even made it in my bread machine on cake setting and that worked marvelously. I've made it w/ rye in my flour mix and added caraway seeds and that's a favorite even untoasted. It's just a great recipe! Thank you, Ali.

Thank you Ali for this great recipe, and thanks to everyone for their helpful comments! I used rice flour & all the other dry ingredients except the arrowroot. I forgot to add it! For the wet I used 3T flax seeds ground and 6T water as was suggested rather than kefir, 2 c. soymilk as was also suggested, and a scant Tbsp. of Coconut nectar. The bread came out amazing, considering all it really was, was golden flax seeds, brown rice (which I ground), and soymilk. It came out dark, cut beautifully (when cool) and had a unique flavor. I don't do soy, so I will try coconut milk for the next loaf. One suggestion for those using flax & water: Mix it together just prior to adding it to the wet ingredients, or it dries out and you need to add more water–which works too. I might add that I made it in the 10 minutes that the oven was heating, and baked it for 1hr 20 min. Beautiful crust and soft in the middle. That's my kind of bread recipe. ;-)

Ali: I found your recipe yesterday and I made this bread this afternoon. It is positively delicious! I made a couple of changes to the recipe and it turned out wonderful! Instead of kefir (my husband is allergic to anything dairy) I used 2 cups of Soy Milk with 1 TBS lemon juice and instead of using 3 eggs, I used 6 egg whites whipped into a frothy and fold into the batter. 6 egg whites are equivalent to 3 whole eggs and using egg whites reduces cholesterol count, too! Just wanted to let you know that I appreciated this recipe and hope you have a Merry Christmas!Barbara Sinclair

Who knows what happened?! I have so much luck with your recipes, but this one did not work for me....I did everything as stated (I love sprouted brown rice flour!) and the loaf puffed beautifully, but completely crumbled apart when I tried to slice it. Oh well, better luck next time!

Made it today and it tuned out gorgeous, just as pictured. Substituted sprouted flour for homemade rice flour. Thank you for this wonderful recipe. After many fails in baking gf bread, this is the one i will bake often.

I've been making a similar bread for some time now, (discovered by trial and error), instead of the sprouted rice flour I use bought GF flour mix(mostly corn starch), with added smaller amounts of tapioca and green banana flour and ground linseed,1 Tablespoon of olive oil, liquid is half kefir and half warm water, no syrup and no eggs, the rest basically the same as your recipe, though I don't know if the amounts translate as I use weight and not cups. My loaf looks very similar to this, the top opens the same though loaf looks a little denser, makes marvelous toast. I have tried it with added dried fruit, spices, a little honey and one egg and is also good.

Hi, I am so excited to make this bread. Finally a recipe that doesn't have all the things in it that I cannot eat : )I do have one problem, I cannot find a glass loaf pan in the 8x4 size. I do have a metal 8x4 loaf pan. Is this a problem? Thanks for your help.

Hi, I just wrote the comment about the 8x4 metal pan vs the glass pan, but I forgot to hit the notify me box on the bottom so I can get your answer lol. If you can comment to this post, that would be wonderful..thanks!!

Welcome to my blog!

Hi! My name is Alissa Segersten and I've had a love of healthy food and cooking since the age of 10. When I was pregnant with my first daughter in 2001, I diligently began writing down my recipes because so many people would ask for them! Some of these recipes appeared in my first book, The Whole Life Nutrition Cookbook. I now have 5 children and am passionate about educating them about our food system so they can make the most informed choices as they grow up and are exposed to a world of processed, chemical-laden foods. Join me in my mission of helping to support families with nourishing meals!